Small Calzoni with Spinach
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 10 g yeast
- 300 g flour
- 1 teaspoon salt
- 3 tablespoon olive oil
- 500 g spinach
- 250 g onion (s), thinly sliced
- 1 clove garlic, finely diced
- 150 g cheese, rated
- 50 g pine nuts, toasted
- Salt and pepper, ground
- 1 pinch (s) nutmeg, freshly grated
- some oil for the tray
- some cheese, grated
- 1 pinch (s) sugar
- water
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 150 ml lukewarm water, 1 teaspoon salt and sugar. Add flour while stirring. Add 1 tablespoon of oil and knead the dough with the dough hook of the mixer until it is pliable and comes off the edge. Cover and let rise for 20-30 minutes.
- Preheat the oven to 200 degrees, 180 degrees fan-assisted or gas mark 3. Heat 1 tablespoon of oil in a pan. Sauté the onions and garlic in it. Add the spinach, briefly with the lid closed, then steam open for 2-3 minutes.
- Knead the dough again and divide into 8 portions. Shape into about 5 mm thin sheets of dough and place on the oiled baking sheet. Mix the spinach and cheese, season with the spices and place in portions on the pastry plates. Scatter pine nuts on top.
- Fold the dumplings together, press on the edge, brush with the remaining oil and sprinkle with cheese. Bake on the middle rack in the oven for about 20 minutes.
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